Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut mil
I was looking for a recipe for coconut flour bread. I found several like this Amazing Paleo recipe. However, all of them are rather flat and seem very dense.
Can I substitute coconut milk or coconut cream for milk in a chocolate cream pie?
I've made Tom Kha soda syrup: simple syrup + coconut cream + lime leaves + lemongrass + galangal + a bit of lime juice to help preserve When I add a coupl
I've seen some people knock on a coconut to determine if it is young or not. Sometimes they knock with their knuckles, or with a machete. How do they do that?
I want to substitute coconut oil for the butter in a brownie mix but I don't know how much to use. The recipe calls for 3/4 stick of melted butter. How much coc
My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics
I love there store bought coconut flavoured yogurts. I usually make my own but i cant find any type of coconut aromas around (even synthetics). Is there some wa
I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it? In case anyone
Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the s
I've been making my own homemade coconut milk recently because I don't like the list of ingredients (thickeners, emulsifiers, etc.) typically found in store-bou
I had a lovely bunch of young coconuts. I extracted the water of most of them, and I blended all the meats and enough of the water (in the right proportion) to
My Baker's sweetened coconut is not moist after being stored in the refrigerator. How can it be remoistened?
I found a recipe for cornbread that I want to try, but it calls for "1 cup Goya coconut cream". Two problems with this: one, I don't have any such creature (I'm
Please can someone help or give advice to solve my problem. I have tried using sorbex but with no advantage
I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry
I am looking for a substitution for coconut milk. I am highly allergic to coconut, but often see recipes I would like to try that call for it.
I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another past
I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil?
Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut